Pastry chef, Tairroir
For turning sweet foods into works of art
Angela Lai’s journey to becoming a dessert chef is a study of globalisation and multicultural cosmopolitanism. Based in Taiwan, the native Singaporean uses seasonal ingredients and takes inspiration from Taiwanese local elements to create a stunning repertoire ranging from French pastries to traditional Taiwanese sweets. In 2021, the pâtissier at two-Michelin starred Tairroir became the first person in Taiwan to clinch the title of Asia’s Best Pastry Chef as part of the Asia’s 50 Best Restaurants awards.